Description
These Cinnamon Sugar French Toast Muffins are a delightful twist on traditional French toast, baked into convenient muffin-sized portions. Featuring a cinnamony custard-soaked bread base baked to golden perfection, they offer a warm, sweet breakfast treat that’s easy to make and perfect for serving a crowd or enjoying on-the-go.
Ingredients
Scale
Base
- 4 slices bread, cubed
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and grease a muffin tin to prevent the muffins from sticking.
- Mix Custard: In a large bowl, whisk together the milk, eggs, vanilla extract, sugar, cinnamon, and salt until the mixture is fully combined and smooth.
- Coat Bread Cubes: Add the cubed bread into the bowl with the custard mixture and stir gently to ensure all pieces are thoroughly coated.
- Fill Muffin Cups: Spoon the coated bread mixture evenly into the prepared muffin tin cups, filling each one.
- Add Melted Butter: Drizzle the melted butter over the top of each filled muffin cup to enhance flavor and aid browning.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins develop a golden, crispy top and are cooked through.
- Serve: Remove the muffins from the oven and serve warm. Optionally, dust the tops with extra cinnamon sugar for an added sweet touch.
Notes
- You can use day-old or slightly stale bread for better absorption of the custard mixture.
- Customize by adding chopped nuts, raisins, or chocolate chips to the mixture before baking.
- Use a non-stick spray or butter to grease the muffin tin thoroughly for easy removal.
- Leftover muffins can be stored in an airtight container and reheated gently before serving.
- For a dairy-free version, substitute milk with almond or oat milk and use a suitable melted non-dairy butter.
